Cottage cheese enriches and makes these pancakes heavenly light and tender.
1 cup cottage cheese
1/4 cup milk
6 Large Chino Valley fresh eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup vegetable oil
1/2 cup all-purpose flour
- Place all ingredients in blender and mix 30 seconds. Scrape down sides of blender and mix for another 30 seconds.
- Ladle about 1/4 cup batter onto greased 375°F (190°C) griddle for each pancake.
- Flip pancakes when bubbles form and the edges look dry (about 2 to 3 minutes). Cook 2 to 3 minutes on second side.
Makes 18 pancakes.
Recipe provided courtesy of Chino Valley Ranchers.